阅读说明：本技术 一种牛肝午餐肉及其制备方法 (Beef liver luncheon meat and preparation method thereof ) 是由 赵志峰 刘昊义 靳岳 张�杰 吴茜 于 2019-11-05 设计创作，主要内容包括：本发明公开了一种牛肝午餐肉,向高速斩拌器中加入大豆分离蛋白、变性淀粉及80%的冰水,斩拌至所有物料混合均匀,完成一次斩拌；将余量冰水、腌制牛肝、大豆油、TG酶依次加入斩拌器中,斩拌至所有物料混合均匀,完成二次搅拌；将斩拌好的物料压膜、冷藏切分、包装、冷冻,即得一种牛肝午餐肉。采用本发明制得的牛肝午餐肉充分利用了牛的肝脏,减少资源浪费,降低环境污染,不仅铁含量丰富,同时独有的制备工艺完整的保留了微量元素,制得的午餐肉色泽红亮,Q弹、细腻,有效降低成本的同时还能做到完美的肉感。(The invention discloses a beef liver luncheon meat, which is characterized in that soybean protein isolate, modified starch and 80% of ice water are added into a high-speed chopping mixer, and the chopping and mixing are carried out until all materials are uniformly mixed, so that primary chopping and mixing are completed; sequentially adding the rest of ice water, the pickled beef liver, the soybean oil and the TG enzyme into a chopping mixer, chopping and mixing until all the materials are uniformly mixed, and finishing secondary stirring; and (3) pressing the chopped and mixed materials into a film, refrigerating, cutting, packaging and freezing to obtain the beef liver luncheon meat. The beef liver luncheon meat prepared by the method fully utilizes the beef liver, reduces resource waste, reduces environmental pollution, is rich in iron content, completely retains trace elements by a unique preparation process, is red and bright in color, is elastic and fine, effectively reduces cost, and can achieve perfect meat feeling.)

1. The beef liver luncheon meat is characterized by being prepared from the following raw materials in parts by weight: 1.8 parts of pickled beef liver, 0.8 part of soybean protein isolate, 0.18 part of modified starch, 0.024 part of TG enzyme, 0.06 part of soybean oil and 3 parts of ice water.

2. A method of preparing bovine liver luncheon meat according to claim 1, comprising the steps of:

(1) primary chopping: adding the soybean protein isolate, the modified starch and 80% of ice water into a high-speed chopper, and chopping and mixing until all materials are uniformly mixed;

(2) secondary chopping: sequentially adding the rest of ice water, the pickled beef liver, the soybean oil and the TG enzyme into a chopping mixer, and chopping and mixing until all the materials are uniformly mixed;

(3) molding: transferring the chopped and mixed material into a die, and extruding to discharge redundant air to ensure that the material structure is compact;

(4) refrigerating and cutting: the materials are refrigerated and then cut according to requirements to obtain semi-finished products for later use;

(5) packaging and freezing: and (4) sealing and bagging the semi-finished product, and freezing the semi-finished product at the temperature of-18 ℃ to obtain the beef liver luncheon meat.

3. The method of claim 2, wherein the chopping of step (1) is: chopping at 3000r/min for 2-3min, and chopping at 4500r/min for 3-5 min.

4. The method of claim 2, wherein the chopping of step (2) is: chopping at 4500r/min for 5-8 min.

5. The preparation method according to claim 2, wherein the pickled beef liver in the step (2) is prepared by mixing water-soluble ginger powder, white pepper powder, meat flavor powder, ethyl maltol, onion powder, garlic powder, composite phosphate, D-sodium erythorbate, cooking wine and drinking water uniformly according to the weight part ratio, adding the pickled beef liver, fully stirring until the beef liver fully absorbs excessive water, and then pickling to obtain the pickled beef liver for later use.

6. The method of claim 2, wherein the refrigeration in step (4) is performed at 2-8 ℃ for 6-8 h.

7. The preparation method according to claim 5, characterized in that the water-soluble ginger powder is 0.004 portion, the white pepper powder is 0.004 portion, the meat flavor powder is 0.002 portion, the ethyl maltol is 0.001 portion, the onion powder is 0.002 portion, the garlic powder is 0.002 portion, the composite phosphate is 0.008 portion, the D-sodium erythorbate is 0.004 portion, the cooking wine is 0.04 portion, the drinking water is 0.04 portion, and the pretreated beef liver is 2 portions.

8. The method of claim 5, wherein the pre-treated bovine liver is prepared by the following method: selecting fresh disease-free beef liver, removing fascia, blood vessels and other impurities, cutting into beef liver blocks of 5cm multiplied by 1cm, pouring 5-10 times of clear water into the beef liver blocks, soaking for 4h, changing water once every 0.5h of soaking, and draining off excessive water after the soaking is finished to obtain the pretreated beef liver for later use.

9. The method according to claim 5, wherein the pickling temperature is 6 to 8 ℃ and the pickling time is 16 hours.

10. A beef liver luncheon meat produced by the method of any one of claims 1-9.

Technical Field

The invention belongs to the field of food, and particularly relates to a preparation method of beef liver luncheon meat and the beef liver luncheon meat prepared by the method.

Background

Iron is a necessary trace element for human body, and both quantitatively and importantly, iron is the first trace element needed by human body. Iron plays a crucial role in oxygen transport and storage, oxidative metabolism, cell proliferation and other physiological processes. The most important property of iron is that it is capable of undergoing a reversible one-electron redox reaction between the two most common oxidation states Fe2+ and Fe3+, which enables it to coordinate with electron acceptors and participate in the body redox process (Brocket al, 1994). However, this property also has potential toxic effects: the reaction of iron with oxygen produces unstable intermediates with unpaired electrons, and these radicals, in particular the hydroxyl radical OH, react with organic molecules at a high rate constant, with deleterious effects on the organism, in particular on cell membranes and DNA. The human body forms a complex iron metabolic process to absorb, transport and store iron, so that sufficient iron is provided for cell growth and function, and the iron is limited to participate in the generation process of free radicals.

Although iron ions are the second most abundant metal element in earth crust, iron deficiency, particularly iron deficiency anemia, is a common nutrient deficiency in humans affecting about 16 million people worldwide (a)Benoist et al., 2008). It is estimated that almost all women have a certain degree of iron deficiency, and no exception is made in developed countries. Even in the absence of anemia, iron deficiency is a major hazard to the body. Iron deficiency impairs cognitive development in infancy through adolescent children, impairing immune mechanisms in the body leading to increased human morbidity. The adverse effects of iron deficiency are more dangerous for pregnant women.

Generally, the iron absorption of a human body per day is about 1-2mg, which is just equivalent to the loss. Dietary iron is absorbed in two forms, heme iron (red meat and liver) and non-heme iron (grain and vegetables), the site of absorption being mainly in the duodenum and proximal jejunum. The daily loss of iron is through the exfoliation of cells of the intestinal mucosa, skin and urethra. In menstrual period, gestation period, early childhood and adolescence, the demand of the human body for iron is increased due to blood loss or rapid growth, and at the moment, if the iron absorption amount cannot be kept synchronous with the loss amount or the demand, an iron deficiency condition occurs. Iron deficiency begins with depletion of iron stores in the tissue, which in turn leads to erythropoiesis for iron deficiency, which eventually leads to anemia if negative iron balance continues to develop.

China is a large producing country of animal husbandry, the feeding amount and the total production amount of raw cattle always stay in the top of the world, and relevant data show that the number of cattle in the stock of China at the end of 2008 is 10626.4 ten thousand, the beef yield is about 613.2 ten thousand tons, the yield of edible viscera accounts for about 10 percent of the beef yield, and the liver yield is about 49.1 ten thousand tons. In 2009, beef yield in China is about 890 ten thousand tons, wherein liver yield is about 71.2 ten thousand tons, which is increased by 45% on the same scale. With the rapid development of beef cattle breeding industry and the change of dietary structure of people, the beef demand is obviously increased, the byproduct yield is also greatly increased, and the 'byproduct improper meat' is the traditional consumption and dietary concept of people and is not changed much so far due to the influence of the traditional dietary habit, the beef liver serving as the byproduct of beef slaughter is regarded as a defective product, no banquet is available, little extra is required, the added value is very low, and the beef liver is unreasonably utilized, so that precious resources are wasted, and the environment is polluted.

The beef liver resources in China are rich, and the annual yield of the beef liver is about 3.3 ten thousand tons. Cattle liver 100g contains water 69g, protein 18.9g, carbohydrate 9g, fat 2.6g, ash 0.9g, and calcium 13mg, phosphorus 400mg, iron 9mg, thiamine (S) ((S))thiamine) 0.39mg of riboflavin: (riboflavine) 2.3mg of nicotinic acid (b)nicotinic acid) 16.2mg of ascorbic acid (b)ascorbic acid) 18mg of vitamin (b)vitamine) A18300 u. In addition, it contains various enzymes, phospholipids, and highly unsaturated fatty acid eicosatetraenoic acid (A)eicosatetraenoicacid) Cholesterol(s) ((cholesterolo) And hepatic glycogen (C)liver starch) And the like. The beef liver also contains retinyl palmitate (retinyl palmitate) Biliverdin reductase (b) ((b))biliverdin reductaseBVR). The edible beef liver is favorable for maintaining normal visual functionIt is helpful for resisting oxidation and preventing aging. Meanwhile, the essential amino acids and unsaturated fatty acids contained in the beef liver have certain auxiliary effects on meeting the dietary requirements of human bodies and preventing cardiovascular and cerebrovascular diseases.

At present, research on the bovine liver mainly focuses on extracting high-value-added components such as catalase and L-carnitine in the bovine liver, but the process is complex and has high requirements, and the extracted bovine liver material is usually directly discarded, so that the waste of raw materials and the environmental pollution are caused. However, according to the current situation of liver processing in China, most of the livers generated after beef cattle slaughtering are directly sold on the market as raw materials, and a small part of the livers are primarily processed into food additives, feeds and the like, and are sold as raw materials or primary processed products, so that the prices are not high, and the profits of enterprises are extremely low. Under the premise that a large amount of livestock and poultry byproducts are not fully utilized in China and the extraction and purification technology level of the livestock and poultry byproducts is laggard, the development of the beef liver deep-finishing convenient food becomes a new industry and a mainstream trend of animal-derived products.

With the improvement of the living standard of residents, traveling and tourism are increasing continuously, and food consumption concepts and modes are changing silently. The canned food is suitable for the daily needs of people due to the characteristics of convenience, sanitation and easy storage, and is increasingly popular with people. The luncheon meat is canned compressed meat paste, the main raw materials are pork, chicken or beef, and starch, spices and other food additives are added to prepare the canned compressed meat paste, but the product obtained by the raw materials has high cost and low meat content ratio. The price of the beef liver raw material is far lower than that of the meat products in the market, the ratio of the beef liver is up to 30%, and the meat quality is stronger. In addition, most of the existing luncheon meat is made of frozen meat, the frozen meat can cause bacterial reproduction in the unfreezing process, in order to prevent the bacterial mass reproduction, the unfrozen meat needs to be pickled by using sodium nitrite, and the sodium nitrite is decomposed under certain acidic conditions to generate nitrosamine, so that certain harm is generated to human body. Secondly, the main nutrition of the existing luncheon meat is high-fat and high-calorie food, most of good sensory characteristics such as juiciness, freshness, fragrance, smoothness and the like mainly come from higher fat content, and the luncheon meat does not meet the requirements of various modern food with rich and balanced nutrition. In addition, no series for deep processing by using the beef liver exists in the current commercial luncheon meat series, and no relevant research is carried out on how to retain the trace elements unique to the beef liver in the processing process.

In the analysis, the beef liver luncheon meat which can fully utilize the beef liver, reduce the resource waste and the environmental pollution, has rich iron content, complete trace elements reservation and red and bright color is urgently needed in the current industry.

Disclosure of Invention

In view of the defects, the invention provides the beef liver luncheon meat which makes full use of the beef liver, reduces resource waste, reduces environmental pollution, has rich iron content, complete trace element retention and red and bright color. The invention is realized by the following means:

the beef liver luncheon meat is prepared from the following raw materials in parts by weight: 1.8 parts of pickled beef liver, 0.8 part of soybean protein isolate, 0.18 part of modified starch, 0.024 part of TG enzyme, 0.06 part of soybean oil and 3 parts of ice water.

A preparation method of beef liver luncheon meat comprises the following steps:

(1) primary chopping: adding the soybean protein isolate, the modified starch and 80% of ice water into a high-speed chopper, and chopping and mixing until all materials are uniformly mixed;

(2) secondary chopping: sequentially adding the rest of ice water, the pickled beef liver, the soybean oil and the TG enzyme into a chopping mixer, and chopping and mixing until all the materials are uniformly mixed;

(3) molding: transferring the chopped and mixed material into a die, and extruding to discharge redundant air to ensure that the material structure is compact;

(4) refrigerating and cutting: the materials are refrigerated and then cut according to requirements to obtain semi-finished products for later use;

(5) packaging and freezing: and (4) sealing and bagging the semi-finished product, and freezing the semi-finished product at the temperature of-18 ℃ to obtain the beef liver luncheon meat.

Further, the chopping in the step (1) is as follows: chopping at 3000r/min for 2-3min, and chopping at 4500r/min for 3-5 min.

Further, the chopping in the step (2) is as follows: chopping at 4500r/min for 5-8 min.

Further, the pickled beef liver in the step (2) is prepared by the following method, according to the weight portion ratio, water-soluble ginger powder, white pepper powder, meat flavor powder, ethyl maltol, onion powder, garlic powder, composite phosphate, D-sodium erythorbate, cooking wine and drinking water are uniformly mixed, the soaked and pretreated beef liver is added, the mixture is fully stirred until the beef liver absorbs all the redundant water, and then the pickled beef liver is obtained for standby.

Further, the cold storage in the step (4) is carried out for 6-8 h at the temperature of 2-8 ℃.

Further, 0.004 part of water-soluble ginger powder, 0.004 part of white pepper powder, 0.002 part of meat flavor powder, 0.001 part of ethyl maltol, 0.002 part of scallion powder, 0.002 part of garlic powder, 0.008 part of composite phosphate, 0.004 part of D-sodium erythorbate, 0.04 part of cooking wine, 0.04 part of drinking water and 2 parts of pretreated beef liver.

Further, the pretreated bovine liver is prepared by the following method: selecting fresh disease-free beef liver, removing fascia, blood vessels and other impurities, cutting into beef liver blocks of 5cm multiplied by 1cm, pouring 5-10 times of clear water into the beef liver blocks, soaking for 4h, changing water once every 0.5h of soaking, and draining off excessive water after the soaking is finished to obtain the pretreated beef liver for later use.

Further, the pickling temperature is 6-8 ℃, and the pickling time is 16 h.

The invention also discloses the beef liver luncheon meat prepared by any one of the preparation methods.

The invention has the beneficial effects that:

1. comprehensively utilizes the by-product of beef processing, namely beef liver, improves the utilization value and the added value of the by-product of beef processing, enriches the types of deep and refined beef liver food and is beneficial to the popularization of the beef liver processed food.

2. Rich nutrition, convenient eating, and has corresponding functionality for preventing anemia.

3. The process is simple to operate, the traditional lunch meat in the market is prepared from chicken, duck, pork and other raw materials mostly, and the obtained product has high cost and low meat content ratio. The price of the beef liver raw material is far lower than that of the meat products in the market, the ratio of the beef liver to the beef liver reaches 30%, the meat texture is stronger, and the industrial production is facilitated.

4. The formula of the invention is combined with a low-temperature dry pickling method to effectively inhibit the fishy smell of the beef liver, and simultaneously, the tenderness of the beef liver product can be kept, so that the product can be eaten as Q-bomb.

5. The ice water is used for processing in the two chopping processes, so that the compactness among meat emulsion components of the luncheon meat is higher, no cavity is generated in the whole luncheon meat, and the eating taste is finer.

Detailed Description